Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Noodle added with Takju(Korean turbid rice wine) lees

주박첨가에 따른 국수의 품질특성

  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Yoon, Cheol-Ho (Department of Industrial Engineering, Sunmoon University) ;
  • Cho, Woo-Kyoun (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 김순미 (가천의과학대학교 식품영양학과) ;
  • 윤철호 (선문대학교 지식정보산업공학과) ;
  • 조우균 (가천의과학대학교 식품영양학과)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

Keywords

References

  1. 瀧澤行雄. 1998. 酒粕の凄い特效. 宙出版. 東京. pp 15-90
  2. Bae SH, Rhee C. 1998. Effect of soybean protein isolate on the properties of noodle. Korean J. Food Sci. Technol, 30(6): 1301-1306
  3. Chong HS, Park CS. 2003. Quality of Noodle Added Powder of Opuntia ficus-indica var. Saboten. Korean J. of Food Preservation, 10(2): 200-205
  4. Gekkeikan Sake Co. LTD. 1993. JP Patent 294844A
  5. Hwang JH, Jang MS. 2001. Effect of paprika(Capsicum annuum L.) juice on the acceptability and quality of wet noodle(I). Korean J. Soc. Food Cookery. Sci., 17(4): 373-379
  6. Japan Natural Lab. Co. LTD. 2004. JP Patent 346045 A0
  7. Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK. 2002. Effects of the Addition of Leak and Dropwort Powder on the Quality of Noodles. Korean J. of Food Preservation, 9(1): 36-41
  8. Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of Wet noodle Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Powder and Extract. Korean J. Food Sci. Technol, 37(4): 579-583
  9. Kim HR, Hong JS, Kim TY, Kim SB. 2005. Properties of Ramyon(deep fried noodle) Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Extract. Korean J. Food Sci. Technol, 37(6): 928-932
  10. Kim SM, Cho WK. 2006. Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose Levels in Streptozotocininduced Diabetic Rats. Korean J. Food Culture, 21(6): 638-643
  11. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodle. Korean J. Food Sci. Technol, 29(1): 90-95
  12. Kim YS. 1998. Effects of Poria cocos powder on wet noodle qualities. Agri. Chem. Biotechnol, 41(7): 539-544
  13. Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol, 30(6): 1373-1380
  14. Korea Food Industry Association, 1999, Food(식품공전)
  15. Lee KH, Kim KT. 2000. Properties of wet noodle chaged by the addition of whey powder. Korean J. Food Sci. Technol, 32(5): 1073-1078
  16. Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. 1999. Quality characteristics of wet noodle added with powder of Opuntia ficus-indica. Korean J. Food Sci. Technol, 31(6): 1604-1612
  17. Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J. Soc. Food Sci, 16(6): 681-688
  18. Nippon Shuzo Kumai Chiyuuoukai, 1998. JP Patent 146166
  19. Park HK, Lee HG. 2005. Characteristics and development of Rice Noodle Added with Isolate Soybean Protein. Korean J. Food and Cookery Sci, 21(3): 326-38
  20. Park SI, Cho EJ. 2004. Quality Characteristics of Noodle added with Chlorella Extract. Korean J. Food & Nutr., 17(2): 120-127
  21. Saito Y, Wanezaki K, Kawato A, Imayasu S. 1994. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechno. Biochem., 58(10): 1767-1771 https://doi.org/10.1271/bbb.58.1767
  22. Yoon SS. 1991. History of Korea noodle culture. Korean J. Dietary Culture, 6(1): 85-95